Smoked Back Bacon :
The Smoked Back Bacon is made from the sirloin or loin of pork, & a little of the belly. The loins are cut a little wider to incorporate about 4 cm of the belly, they are trimmed up to reduce the waste so you get better value for money, & an improved back rasher. The skin is removed along with a good portion of the fat cover, some remains so that it adds to the flavour of the bacon.
The dry cure process is different as the meat is rubbed in salt & curing salt without adding water to it, the flavour is much more consistent throughout the whole piece of meat. Once cured the whole loin is then smoked for a few hours to get the gorgeous aromas & flavour into the piece.
After all the dry curing & smoking has been completed, it is then further trimmed & sliced into a perfect thickness to create the familiar Rashers of Smoked Back Bacon you see on your plate. The texture of the pork loin is just like Sirloin Steak & has a little marbling in it that really makes the meat tender & have better flavour. The dry cure process adds the benefit of less shrinkage when cooked, giving you more meat for your money.
Having more meat for your money through less shrinkage is great & even better when combined with the ability to produce larger volumes, means we can offer a top-class product at a better price without cutting corners & sacrificing quality. At sherwood we pride ourselves on bringing the best quality meats at competitive price to your door because we understand that you want the best ingredients when cooking at home, especially when you are on a budget.
We also have available the Smoked Streaky Bacon & the Unsmoked Back Bacon online for home delivery.
Smoked Back Bacon that has been dry cured will have less water in it & not as much salt. Though salt is essential in a daily diet, you do not want too much, & not losing a lot of water in the cooking means that the bacon cooks in its own juices for a better flavour. The Loin of pork does have all the essential vitamins, minerals & protein in the meat & most of this remains after curing.
All our meats are cut in temperature-controlled, clean & safe environments to make the freshest cuts possible for home or restaurant deliveries. The meat is cut & packed within minutes because it stops it from losing its natural juices & limits its exposure to any natural bacteria found in the air. The meat is then shock frozen to -18 preserving the Smoked Back Bacon perfectly, giving it a much longer shelf life.
At Sherwood we care about saving the customer money without compromising on the quality, because selecting our best pork & trimming it up so there is no waste, means you throw away nothing, keeping more in your pocket. Good quality Bacon doesn’t need to be expensive & unavailable for the average family, this is one of the reasons why it’s good to shop with Sherwood.
The Smoked Back Bacon rashers are vacuum sealed into recyclable semi clear pouches. Each pack having 450-grams of meat inside which is enough for 4 people to enjoy a few slices each. The packaging holds in all the natural juices & flavours so it is as fresh as the day it was produced; it also protects the bacon rashers from other flavours whilst stored in your fridge & from any freezer burn at home.
The packaging prevents any harmful bacteria from getting into the meat, it helps keep the shape of the bacon rashers & also stops the smokey flavours from getting into other foods in your fridge at home. The packaging will protect the meat when stored in the fridge or freezer when being delivered to your door & when bringing up to temperature before cooking.
All our meats are produced in temperature-controlled, hygienic, safe environments that guarantee the best results for freshness & flavour. The speed at which the Smoked Back Bacon rashers are cut & packed gives little exposure to any natural bacteria in the air for longer shelf life. The low temperatures prevent the meat from losing any natural juices keeping them fresh from the moment they are cut. All our pork is frozen to -18°C immediately keeping them in perfect condition.
All our production facilities are BRC Approved & we are always supporting farmers locally building long term sustainable supplies from local herds.
Bacon has been a firm family favourite since it was created as a way of preserving meat on long voyages many centuries ago. In modern times is considered an essential luxury & is enjoyed across the globe in its many forms. Most people are familiar with Smoked Back Bacon or Unsmoked back Bacon, but many don’t always have the choice of buying dry cured bacon s most places sell cheaper made wet bacon.
There are many recipes online for using Smoked Back Bacon, please enjoy a few we have selected for you. These are a popular choice for restaurants, takeaways & delivery meals for breakfast & lunches, kids love bacon, especially when a little crispy. Please enjoy cooking with these tasty Smoked Back Bacon rashers, let us know how you used them.
As we are very social & love what our customers post online, we invite you to post your pictures, recipes & videos & you can also use our hashtag #abrandisapromise
What is Dry Cured Smoked Back Bacon :
How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking
The dry cure process that you see in this home cooking video is basically the same as used at a commercial level. The whole thing is simply scaled up:
The pork bellies or loins are bigger & trimmed the same, the ingredients are similar ( salt, pink cure salt) , the meats are rubbed in the cures before being laid out to dry cure over a period of time. Once cured they are washed, dried in refrigerators next before being smoked to add that extra special flavour to the meat. Once all this process has been completed, the pork cuts are then sliced & vacuum sealed very quickly to limit any exposure to the air.
This stops the bacon from drying further & gives an increased shelf life, making a much safer product with the best flavour!
- MORE INFORMATION
Smoked Back Bacon :
The Smoked Back Bacon is made from the sirloin or loin of pork, & a little of the belly. The loins are cut a little wider to incorporate about 4 cm of the belly, they are trimmed up to reduce the waste so you get better value for money, & an improved back rasher. The skin is removed along with a good portion of the fat cover, some remains so that it adds to the flavour of the bacon.
The dry cure process is different as the meat is rubbed in salt & curing salt without adding water to it, the flavour is much more consistent throughout the whole piece of meat. Once cured the whole loin is then smoked for a few hours to get the gorgeous aromas & flavour into the piece.
After all the dry curing & smoking has been completed, it is then further trimmed & sliced into a perfect thickness to create the familiar Rashers of Smoked Back Bacon you see on your plate. The texture of the pork loin is just like Sirloin Steak & has a little marbling in it that really makes the meat tender & have better flavour. The dry cure process adds the benefit of less shrinkage when cooked, giving you more meat for your money.
Having more meat for your money through less shrinkage is great & even better when combined with the ability to produce larger volumes, means we can offer a top-class product at a better price without cutting corners & sacrificing quality. At sherwood we pride ourselves on bringing the best quality meats at competitive price to your door because we understand that you want the best ingredients when cooking at home, especially when you are on a budget.
We also have available the Smoked Streaky Bacon & the Unsmoked Back Bacon online for home delivery.
Smoked Back Bacon that has been dry cured will have less water in it & not as much salt. Though salt is essential in a daily diet, you do not want too much, & not losing a lot of water in the cooking means that the bacon cooks in its own juices for a better flavour. The Loin of pork does have all the essential vitamins, minerals & protein in the meat & most of this remains after curing.
All our meats are cut in temperature-controlled, clean & safe environments to make the freshest cuts possible for home or restaurant deliveries. The meat is cut & packed within minutes because it stops it from losing its natural juices & limits its exposure to any natural bacteria found in the air. The meat is then shock frozen to -18 preserving the Smoked Back Bacon perfectly, giving it a much longer shelf life.
At Sherwood we care about saving the customer money without compromising on the quality, because selecting our best pork & trimming it up so there is no waste, means you throw away nothing, keeping more in your pocket. Good quality Bacon doesn’t need to be expensive & unavailable for the average family, this is one of the reasons why it’s good to shop with Sherwood.
The Smoked Back Bacon rashers are vacuum sealed into recyclable semi clear pouches. Each pack having 450-grams of meat inside which is enough for 4 people to enjoy a few slices each. The packaging holds in all the natural juices & flavours so it is as fresh as the day it was produced; it also protects the bacon rashers from other flavours whilst stored in your fridge & from any freezer burn at home.
The packaging prevents any harmful bacteria from getting into the meat, it helps keep the shape of the bacon rashers & also stops the smokey flavours from getting into other foods in your fridge at home. The packaging will protect the meat when stored in the fridge or freezer when being delivered to your door & when bringing up to temperature before cooking.
All our meats are produced in temperature-controlled, hygienic, safe environments that guarantee the best results for freshness & flavour. The speed at which the Smoked Back Bacon rashers are cut & packed gives little exposure to any natural bacteria in the air for longer shelf life. The low temperatures prevent the meat from losing any natural juices keeping them fresh from the moment they are cut. All our pork is frozen to -18°C immediately keeping them in perfect condition.
All our production facilities are BRC Approved & we are always supporting farmers locally building long term sustainable supplies from local herds.
Bacon has been a firm family favourite since it was created as a way of preserving meat on long voyages many centuries ago. In modern times is considered an essential luxury & is enjoyed across the globe in its many forms. Most people are familiar with Smoked Back Bacon or Unsmoked back Bacon, but many don’t always have the choice of buying dry cured bacon s most places sell cheaper made wet bacon.
There are many recipes online for using Smoked Back Bacon, please enjoy a few we have selected for you. These are a popular choice for restaurants, takeaways & delivery meals for breakfast & lunches, kids love bacon, especially when a little crispy. Please enjoy cooking with these tasty Smoked Back Bacon rashers, let us know how you used them.
As we are very social & love what our customers post online, we invite you to post your pictures, recipes & videos & you can also use our hashtag #abrandisapromise
- SMOKED BACK BACON RECIPES
- WHAT IS DRY CURED BACON?
What is Dry Cured Smoked Back Bacon :
How To Make Measured Dry Cure Bacon At Home || Glen & Friends Cooking
The dry cure process that you see in this home cooking video is basically the same as used at a commercial level. The whole thing is simply scaled up:
The pork bellies or loins are bigger & trimmed the same, the ingredients are similar ( salt, pink cure salt) , the meats are rubbed in the cures before being laid out to dry cure over a period of time. Once cured they are washed, dried in refrigerators next before being smoked to add that extra special flavour to the meat. Once all this process has been completed, the pork cuts are then sliced & vacuum sealed very quickly to limit any exposure to the air.
This stops the bacon from drying further & gives an increased shelf life, making a much safer product with the best flavour!
